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Close-up of three golden-brown chocolate chip protein cookies studded with large dark chocolate chunks and sprinkled with flaky sea salt, arranged on a dusty pink linen with extra dark chocolate pieces scattered around, against a dark green background.

Chocolate Chip Protein Cookies

Golden chocolate chip protein cookies made with almond flour, vanilla protein powder, dark chocolate chunks, and finished with flaky sea salt. Naturally gluten-free, high in protein, and baked in about 12 minutes with a slightly domed shape and slightly crisp edges that look exactly like the image.
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Prep Time 15 minutes
Cook Time 12 minutes
Dough Chilling Time 25 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour Fine blanched almond flour for the best texture
  • 0.75 cup vanilla protein powder Whey or plant-based vanilla; affects texture slightly
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup coconut oil or unsalted butter, melted and cooled Cooled so it does not partially cook the egg on contact
  • 0.25 cup maple syrup or honey Binds the dough and adds rounded sweetness
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.75 cup dark chocolate chunks or chips (70% or higher) Use chunks for the large visible pieces in the image; reserve some for pressing on top
  • flaky sea salt Pressed onto warm cookies immediately after baking

Equipment

  • 1 Baking Sheet
  • 1 Parchment paper For easy release and even baking
  • 1 Medium mixing bowl For dry ingredients
  • 1 Large mixing bowl For wet ingredients and combining
  • 1 Whisk
  • 1 Rubber spatula For folding and combining without overworking
  • 1 large cookie scoop or tablespoon For equal portioning
  • 1 Wire rack For cooling after baking
  • 1 Plastic wrap For covering the dough during chilling

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk the almond flour, protein powder, baking soda, and salt together in a medium bowl until evenly combined with no pockets of any single ingredient concentrated in one area.
  3. Whisk the melted cooled coconut oil or butter, maple syrup or honey, egg, and vanilla extract together in a large bowl until fully combined with no visible egg streaks remaining.
  4. Pour the dry ingredients into the wet and stir with a spatula until a thick, uniform dough forms with no dry flour pockets at the bottom of the bowl.
  5. Fold in most of the chocolate chunks, reserving a small handful to press onto the tops of the cookies after portioning, then cover the dough and refrigerate for 20 to 30 minutes until firm enough to hold its shape when scooped.
  6. Scoop the chilled dough into equal balls using a large cookie scoop, place 2 inches apart on the prepared baking sheet, and press the reserved chocolate chunks visibly onto the top of each ball.
  7. Slightly flatten each dough ball by pressing down once with the palm of your hand to form the rounded, slightly domed shape visible in the image.
  8. Bake for 10 to 12 minutes until the edges are set and lightly golden and the centers look just barely done; remove while still soft in the middle as they firm to their final texture as they cool.
  9. Immediately press any shifted chocolate chunks back into place and scatter flaky sea salt over the top of each cookie while the chocolate is still warm so the flakes embed into the surface.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, then stack with one leaned against the pile as shown in the image before serving.

Notes

Chill the dough for 20 to 30 minutes before baking so the cookies hold their domed shape rather than spreading flat. Press extra chocolate chunks onto the top of each cookie before baking for the dramatic chunk appearance in the image. Add flaky salt immediately after baking while the chocolate is still warm.